There are many traditional Emirati dishes that one can make for an Iftar or for Eid-al-Fitr feasts, but Lamb Ghouzi is one of the most popular. The dish is found across the Gulf region and sounds like a simple combination of lamb on top of a bed of rice, however, it’s a little more complex than that. Its mixture of fragrant spices and method of preparation adds an extra layer of flavour to an already rich meat.
In this article, chef Chamil Liyanage of Bib Gourmand restaurant, Al Khayma Heritage Restaurant, shares his recipe on the traditional dish loved by the locals and expats.
READ MORE: The special spice mix used across traditional Emirati dishes
Recipe
Ingredients and Preparation (Two people)
For Ghouzi Masala
30 g of Salt
1 kg of Yoghurt
150 g of Tomato Paste
10 g of Cinnamon Powder
20 g of Cumin Powder
15 g of Coriander Powder
5 g of Cardamom Powder
5 g of Turmeric Powder
20 g of Chicken Stock Powder
5 g of Black Pepper Whole
20 g of White Vinegar
80 ml of Corn Oil
25 g of Garlic
25 g of Ginger
For Ghouzi Lamb
200 g of Ghouzi Masala
1.1 kg of Whole Lamb
Add powdered spices one by one to yoghurt while mixing them by a whisk slowly. Add vinegar & oil to the mixer and mix everything slowly to get the proper thickness.
Add water to a bowl and mix salt and turmeric powder and soak the lamb for around 30 minutes. After soaking the lamb, make small cuts around the hammered lamb piece and apply 200 g of masala around it. Lightly wrap it in baking paper and fully cover by an aluminum foil and keep for overnight marination. Put water into a baking tray and cook for 3 hours inside the oven at 250˚C.
For Ghouzi Rice
50 ml of Rose Water
30 g of Salt
600 ml of Vegetable Oil
50 g of Chicken Stock Powder
2 ml of Bush Color - Lemon Yellow Colour
1 kg of Basmati Rice
100 g of Red Onion
50 g of Coriander Leaves
30 g of Garlic
100 g of Green Bell Pepper
100 g of Yellow Bell Pepper
100 g of Red Bell Pepper
40 g of Ginger (mixed in a ginger/garlic paste)
30 g of Garlic (mixed in a ginger/garlic paste)
100 g of Carrot
15 g of Green Chili Small
10 g of Green Chili Big
75 g of Chicken Stock Cube
3 g of Coriander Whole
3 g of Black Pepper Whole
4 g of Cinnamon Stick
2 g of Cloves
2 g of Fenugreek
3 g of Green Cardamom
1 g of Bay Leaves
2 g of Cumin Seed
2 g of Star Anise Seed
3 pieces of Dry Lemon
2 g of Cinnamon Powder
50 g of Vegetable Ghee
Separate all the spices and vegetables mentioned above. Add oil to a pot and warm it under medium heat. Once the oil is hot, add all spices and stir well. After 30 seconds, add the vegetables and mix well. Add water (1250 ml/ rice 1 kg) according to the quantity of raw rice and boil well. Add rice to the pot and reduce the heat when the water starts boiling. Mix rose water with colour and pour on the top of the rice to get two tone colour of the rice. Add coriander and mint leaves with ghee on the top of the cooked rice. Seal the pot with aluminum foil and keep on low fire for 15 minutes. After 15 minutes, turn off the fire and keep five minutes more.
For Dish Plating
1.1 kg of Lamb
1 kg of Rice
150 g of Tomato
100 g of Boiled Egg
90 g of Daqoos (Garlic Tomato Sauce)
50 g of Salad (Rocca, Sliced Onion, Sliced Lemon)
90 g of Yogurt (Raita)
15 g of Fried Onions
15 g of Raisins
10 g of Green Grilled Chillies
10 g of Cashew
15 g of Almond Whole
4 g of Coriander Leaves
Arrange rice on a sawan (a large, round or oval-shaped dish) with cooked lamb on top and two boiled eggs. Decorate the dish with cashews, raisins, almonds and fried onion with slices of tomato. serve with daqoos, raitha and side salad plate.
MORE RAMADAN RECIPES: Your guide to making the perfect Lentil Soup
